CN103989200A - 一种即食果香甲鱼及其制备方法 - Google Patents
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Abstract
本发明公开了一种即食果香甲鱼及其制备方法,是由甲鱼、柚子汁、苹果醋、乌饭果、百香果、木瓜果肉、菠萝果肉、黄金果果肉、枇杷果肉、稻草、党参、竹茹、三叶委陵菜、黄芩、枳椇子等原料组成。本发明有益效果为:口味清淡、果香味浓郁,且具有清热解毒、补气健脾的作用,是一道营养美味、保健养生的佳肴。
Description
发明领域
本发明涉及食品加工领域,更确切地说是涉及一种甲鱼及其制备方法。
背景技术
甲鱼肉质鲜美、高蛋白、低脂肪,且营养丰富,是含有多种维生素和微量元素的滋补珍品,有清热养阴、平肝熄风、软坚散结的功效,其不仅是餐桌上的美味佳肴,而且是一种用途很广的滋补药品和中药材料,能够增强身体的抗病能力及调节人体的内分泌功能。甲鱼味道鲜美,具有极高的营养价值和药用价值,但由于甲鱼宰杀比较麻烦,且甲鱼肉不易煮透,传统的甲鱼食用方法,长时间高温使之有效成分受到不同程度的破坏,营养疗效大大降低。如果采用日常家庭的烹饪工具和方法不易获得美味的甲鱼,目前人们食用甲鱼大多以鲜食为主,具有很大的局限性,如鲜活的甲鱼运输不方便、宰杀烹饪较困难、现制保质期很短等。使人们更方便地享用甲鱼的美味和营养,正是我们所想要解决的问题。
发明内容
本发明的目的是在于提供一种即食果香甲鱼及其制备方法,方便人们的生活。
为解决这一问题,本发明所采取的技术方案为:即食果香甲鱼由以下重量份的原料组成:甲鱼180-185、柚子汁10-12、苹果醋5-6、乌饭果18-20、百香果4-5、木瓜果肉14-15、菠萝果肉8-10、黄金果果肉20-22、枇杷果肉10-12、稻草6-8、党参1-2、竹茹1-2、三叶委陵菜2-3、黄芩1-2、枳椇子2-3、盐7-8、保健添加剂4-5、水适量。其中保健添加剂由以下重量份的原料组成:板栗粉32-34、小麦胚芽粉16-18、石榴籽粉5-6、绿豆皮10-12、鱼腥草2-3、王不留行4-5、千屈菜1-2、鸭跖草2-3、桃根8-10、金银花5-6、茵陈蒿1-2、地骨皮2-3、水适量。
本发明的即食果香甲鱼制备过程按以下步骤进行:
(1)党参、竹茹、三叶委陵菜、黄芩、枳椇子加适量水煎煮2-3次,每次40-50分钟,滤去残渣合并煎煮液,继续加热20-30分钟,得到中药浓缩液;
(2)甲鱼清水饲养2-3天,宰杀并去除龟甲及内脏后清洗干净,切块后用步骤(1)中药浓缩液腌制6-8小时去腥入味,甲鱼的背甲洗刷干净后投入沸水浸烫4-5分钟,捞出备用;
(3)稻草洗净切段,乌饭果、百香果洗净,与除柚子汁、苹果醋的其他剩余成分加适量水熬煮4-5小时,过滤得汤汁;
(4)将步骤(2)中切块的甲鱼倒入步骤(3)中制得的汤汁中用小火炖煮1-2小时,捞出甲鱼块冷却后调入柚子汁、苹果醋混合均匀,盛入步骤(2)中备用的背甲中真空密封包装。
另外,保健添加剂的制作方法为:将绿豆皮、鱼腥草、王不留行、千屈菜、鸭跖草、桃根、金银花、茵陈蒿、地骨皮加适量水煎煮1-2小时,滤去残渣后得中草药液,继续加热浓缩至原中草药液体积的十分之一;与其他剩余成分混合均匀后用小火翻炒至完全干燥既得。
本发明中的乌饭果为杜鹃花科植物乌饭树的果实,可食用且能入药,有助消化、强筋骨、益气固精的作用;稻草为水稻茎秆,入药可宽中下气、消食解毒,且蒸煮后有独特香气;三叶委陵菜为蔷薇科委陵菜属植物,入药有清热解毒、止血散瘀的功效。
本发明的有益效果:口味清淡、果香味浓郁,且具有清热解毒、补气健脾的作用,是一道营养美味、保健养生的佳肴。
具体实施方式
即食果香甲鱼,由以下重量份(kg)的原料组成:
甲鱼180、柚子汁10、苹果醋5、乌饭果18、百香果4、木瓜果肉15、菠萝果肉10、黄金果果肉20、枇杷果肉12、稻草8、党参1、竹茹1、三叶委陵菜2、黄芩1、枳椇子2、盐8、保健添加剂5、水适量。
其中保健添加剂由以下重量份(kg)的原料组成:板栗粉32、小麦胚芽粉18、石榴籽粉6、绿豆皮12、鱼腥草3、王不留行4、千屈菜1、鸭跖草2、桃根8、金银花5、茵陈蒿1、地骨皮3、水适量。
制备方法,包括如下步骤:
(1)党参、竹茹、三叶委陵菜、黄芩、枳椇子加适量水煎煮2次,每次50分钟,滤去残渣合并煎煮液,继续加热20分钟,得到中药浓缩液;
(2)甲鱼清水饲养3天,宰杀并去除龟甲及内脏后清洗干净,切块后用步骤(1)中药浓缩液腌制8小时去腥入味,甲鱼的背甲洗刷干净后投入沸水浸烫5分钟,捞出备用;
(3)稻草洗净切段,乌饭果、百香果洗净,与除柚子汁、苹果醋的其他剩余成分加适量水熬煮4小时,过滤得汤汁;
(4)将步骤(2)中切块的甲鱼倒入步骤(3)中制得的汤汁中用小火炖煮1小时,捞出甲鱼块冷却后调入柚子汁、苹果醋混合均匀,盛入步骤(2)中备用的背甲中真空密封包装。
另外,保健添加剂的制作方法为:将绿豆皮、鱼腥草、王不留行、千屈菜、鸭跖草、桃根、金银花、茵陈蒿、地骨皮加适量水煎煮1小时,滤去残渣后得中草药液,继续加热浓缩至原中草药液体积的十分之一;与其他剩余成分混合均匀后用小火翻炒至完全干燥既得。
Claims (2)
1.一种即食果香甲鱼,其特征在于,由以下重量份的原料组成:甲鱼180-185、柚子汁10-12、苹果醋5-6、乌饭果18-20、百香果4-5、木瓜果肉14-15、菠萝果肉8-10、黄金果果肉20-22、枇杷果肉10-12、稻草6-8、党参1-2、竹茹1-2、三叶委陵菜2-3、黄芩1-2、枳椇子2-3、盐7-8、保健添加剂4-5、水适量;其中保健添加剂由下列重量份的原料组成:板栗粉32-34、小麦胚芽粉16-18、石榴籽粉5-6、绿豆皮10-12、鱼腥草2-3、王不留行4-5、千屈菜1-2、鸭跖草2-3、桃根8-10、金银花5-6、茵陈蒿1-2、地骨皮2-3、水适量;制备方法为:将绿豆皮、鱼腥草、王不留行、千屈菜、鸭跖草、桃根、金银花、茵陈蒿、地骨皮加适量水煎煮1-2小时,滤去残渣后得中草药液,继续加热浓缩至原中草药液体积的十分之一;与其他剩余成分混合均匀后用小火翻炒至完全干燥既得。
2.根据权利要求l所述的即食果香甲鱼的制备方法,其特征在于,包括如下步骤:
(1)党参、竹茹、三叶委陵菜、黄芩、枳椇子加适量水煎煮2-3次,每次40-50分钟,滤去残渣合并煎煮液,继续加热20-30分钟,得到中药浓缩液;
(2)甲鱼清水饲养2-3天,宰杀并去除龟甲及内脏后清洗干净,切块后用步骤(1)中药浓缩液腌制6-8小时去腥入味,甲鱼的背甲洗刷干净后投入沸水浸烫4-5分钟,捞出备用;
(3)稻草洗净切段,乌饭果、百香果洗净,与除柚子汁、苹果醋的其他剩余成分加适量水熬煮4-5小时,过滤得汤汁;
(4)将步骤(2)中切块的甲鱼倒入步骤(3)中制得的汤汁中用小火炖煮1-2小时,捞出甲鱼块冷却后调入柚子汁、苹果醋混合均匀,盛入步骤(2)中备用的背甲中真空密封包装。
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CN102894409A (zh) * | 2012-10-30 | 2013-01-30 | 湖南湘湖水产有限公司 | 一种中药腌制甲鱼的工艺 |
CN103212003A (zh) * | 2013-05-16 | 2013-07-24 | 黎秋萍 | 一种能治疗湿热泄泻的药品和食品 |
CN103564551A (zh) * | 2013-10-26 | 2014-02-12 | 祁晓峰 | 一种甲鱼滋补汤及其制作方法 |
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CN103212003A (zh) * | 2013-05-16 | 2013-07-24 | 黎秋萍 | 一种能治疗湿热泄泻的药品和食品 |
CN103564551A (zh) * | 2013-10-26 | 2014-02-12 | 祁晓峰 | 一种甲鱼滋补汤及其制作方法 |
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CN105815752A (zh) * | 2016-04-15 | 2016-08-03 | 重庆市友军食品有限公司 | 百香果辣椒酱及制备方法 |
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